Syrian cuisine

Conviviality is one of the connotative traits of Syrian life. To gather around a table goes far beyond the simple consumption of a meal, it is an event that can last for hours.

In Syria, cooking is an art and, like other arts, such as painting, music or sculpture, culinary art is a characteristic feature of the country, a form of expression that, like others, reflects the finesse and prosperity of the people.

Syrian cuisine is a very old tradition. Its origins are related to the history of Syria whose capital, Damascus, can rightly be considered one of the oldest in the world. There is no doubt about the influence of Ottoman and French gastronomy on Syrian cuisine, and in the same way on those of neighboring countries.

Indeed, we are talking about the gastronomic culture of the Levant which includes the cuisines of the countries and regions of the south-east coast of the Mediterranean, the Lebanese, Syrian, Jordanian, Israeli and Palestinian cuisines. Those cuisines are very similar with only a few differences due to different religious beliefs.

The result in Syria is a wide variety of tastes and colors. Syrian gastronomy uses simple and fresh ingredients, in accordance with the rules established by the Qur’an.

What is muhammara?

Muhammara is a creamy Aleppo pepper dip, also popular in Anatolia and the Middle East.

The main ingredients are usually fresh or dried bell peppers, chopped nuts, bread crumbs, olive oil, lemon juice and garlic. It may also contain pomegranate molasses and sometimes spices such as cumin. It can also be garnished with mint leaves.

Muhammara, which is a little what taramosalata is to Greece, or hummus to the Middle East, can be spread on bread or used as a dip. It is also used as a spicy dip to flavor skewers, grilled meats or fish, in the same way as the harissa of Tunisian cuisine.

What is Aleppo pepper?

Aleppo, a city in northern Syria, is the most populous city in the country, even before the capital Damascus. Named a UNESCO World Heritage Site, it is also a city on the Silk Road where traces of civilization have been found dating back to 5000 BC. Aleppo pepper, from the town of the same name, is a common spice in the region that is moderately spicy but that also features a rich and fruity aroma.

Aleppo pepper has a moderate heat value of 10,000 on the Scoville scale (6 on the simplified scale). It is usually sun-dried and rubbed between the hands. It is then ground to maintain maximum flavor.

Aleppo pepper belongs to the same family of capsicum as bell peppers. This family is called capsicum annuum. There are three other important families of capsicum including:
– Capsicum baccatum featuring aji amarillo pepper that will surely be featured on our next visit to Peru (I already have aji amarillo pepper in my “secret” ethnic pantry)
– Capsicum chinense, which includes habanero pepper, widespread in Mexico
– Capsicum pubescens, which includes chili rocoto which has purple flowers and black seeds

Muhammara is a Mediterranean appetizer (also called mezze). Originally from Syria, this mezze is now widespread in Levantine cuisine. There are several recipes but the key ingredients are Aleppo pepper, pomegranate and walnuts. The combination of pomegranate molasses and walnuts is reminiscent of fesenjoon, the traditional Persian stew.

To accompany the mezze, I also prepared kibbehs. Some homemade hummus as well as a cucumber and tomato salad, and my Middle Eastern dinner was ready.

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Mike is “the devil” of the 196 flavors' duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises.

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Comments

I live in a rural area of the northeast, and used to work at a health food store. And, there used to be a small company in our state that made various Middle Eastern items, including muhammara. Grew to be a big fan. Unfortunately both the store and the food company went out of business. This recipe sounds to be just about the same as theirs. Want to try it! I even have pomegranate syrup at home!

I just adore muhammara. When I lived in Utah, my husband and I visited our favorite restaurant, Mezza, and we got muhammara every single time. (I have yet to find a single restaurant in Austin, TX–where we now live–that even knows what muhammara is.) So glad to have found your recipe. I think Aleppo peppers will be what I’ve been missing. Another way to eat the muhammara is with Romaine lettuce leaves. That’s how it was served to us at that little restaurant in Utah.

Hey Lisa, love the idea of lettuce leaves with muhammara, but I need my bread with any dip 😉 You can actually find Aleppo pepper online pretty easily. I think I found mine on Olive Nation. Good luck! Now I feel like making some again!

Sophie, with all due respect, the cradle of civilization or “Fertile Crescent” includes parts of what is currently known as Africa (mostly Egypt) and the Middle-East, as explained here: https://en.wikipedia.org/wiki/Fertile_Crescent